Some small Binishell prototypes have been built for around US $3,500 using sprayed concrete over an inflatable form. Automatic Construction reports shell costs of roughly $10–$30 per square foot for 100- to 200-square-foot prototypes—far below standard homebuilding prices. The Vienna method is described as “quick and cost-saving” for double-curved shell structures, but specific dollar/€ cost numbers are not given in the available sources.
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Time for peapod wine
Peapod wine (get the recipe here) often associated with the classic British sitcom The Good Life, where the characters Tom and Barbara Good make and drink a potent “peapod burgundy”.
In the age of craft cocktails and artisan spirits, urban foraging and making the most out of the least, one unlikely throw-back is quietly making a comeback: peapod wine.
Once a humble “country wine” born out of thrift during hard times, it’s now being re-discovered for its simplicity, novelty and sustainable roots. The process involves simmering fresh green pea pods, discarding the pods themselves and fermenting the resulting infusion with sugar, grape concentrate (or raisins), yeast and other minimal additives.
Historically, peapod wine was born in rural kitchens where the shelling of peas left behind abundant pods and no desire to waste them. Rather than compost or discard, enterprising home brewers turned them into a light-bodied table wine. Vintage articles describe it as an old-school countryside favourite, and “a fine example of country wine thrift.”
The flavour profile is reportedly crisp, clean and surprisingly refined, with little trace of vegetal “pea” taste. Essentially, the fermentation and added grape concentrate mask the pod flavour, yielding a light dry white wine.
What’s driving the comeback? Sustainability. Up-cycling kitchen leftovers, minimising waste and making something homemade with basic ingredients resonates strongly with modern home-brewers and eco-aware drinkers. The DIY movement in fermentation (from kombucha to natural wines made from honey, even! ) has opened the door to recipes like this.
Also, the story and novelty add value: a wine made from what most would toss sparks conversation at dinner parties, tastings and small local producers seeking niche markets.
Want to make wine from your pea pods, or will you eat them raw?
That said, it’s not without challenges: sourcing enough pea pods in the right season, ensuring sanitary fermentation, that they are organic, and ageing time (many recipes suggest several months to a year before optimal clarity and flavour). If the pods are healthy and young, I’d probably just eat them raw.
But for those willing to experiment, peapod wine offers a bridge between heritage, sustainability and craft. It’s a reminder that innovation sometimes means looking backward — to what humble home-makers did when times were tough.
We have the peapod wine recipe here.
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